Happy Easter from Greece! You might like to try this recipie, not just for Easter of course. As Easter is the biggest holiday of the year many people will be tucking into lamb this Sunday 1 May.

A traditional Greek favorite at holidays and celebrations, this roast leg of lamb with potatoes recipe is sure to please any crowd.

Ingredients:

4 lbs. leg of lamb

3 -4 cloves garlic

Pepper

Salt

3/4 cup butter

1 lemon

1 cup hot water

2 1/2 lbs. potatoes

Directions:Wash meat and place in a pan.Cut garlic into slivers, dust with salt and pepper and insert into incisions made in the lamb.Peel potatoes and quarter them. Arrange around meat in roasting pan. Melt butter and pour over meat and potatoes.Sprinkle with lemon juice, salt and pepper. Add hot water.Bake in a moderate oven for about 2 hours.When lamb is done, remove to heated platter. If potatoes are not brown enough place under grill. Arrange around the roast.

If you have been to Greece you will know that its served everywhere and basically the same except every Greek with tell you that their olive oil is the best, their ingredients are the best, etc. Traditional Greek salad is made with large ripe tomatoes cut into chunks, peeled and thickly sliced cucumbers, sliced red onion, feta cheese, and Kalamata olives. Horiatiki is also typically seasoned with salt and dried oregano or a special herb mix. Extra virgin olive oil to dress and sometimes vinegar is added to taste. I have made this salad more times than I can remember and watched many Greek ladies show me their versions. One interesting thing they all do is to use a small knife and slice up their food in their hands straight over the bowl, no chopping board!Another tip is to make sure your tomatoes are not refridgerated freezing cold but just chilled or room temperature so that they have their fullest taste possible.

Directions:Chose your favourite large salad bowlPlace tomatoes, cucumber, onion and peppers in the bowl Season, add some of the olive oil and oregano Place your feta cheese, left as a slice or cut into cubes on topAdd black olives, optional Spinkle oregano over and add the rest of the olive oilYou could use fresh Basil if you dislike Oregano.

Melitzanosalata is the Grecian version of Baba ghanoush, but eggplant salad dishes can be found in multiple cultures across the world including Argentina, Ethiopia, Spain, Turkey, and Armenia. Eggplant Salad Ingredients:

3 to 4 (long type) eggplants

1 small grated onion

1 to 2 cloves crushed garlic

1 large, peeled and chopped tomato

3/4 cup olive oil

1 tablespoon vinegar

Salt

Pepper

Black olives

Green peppers

Directions: Wash the eggplants, place in a baking pan and bake in a moderate oven for about one hour or until soft. Allow skin to turn black so as to give a smoke flavor to the salad. Skin eggplants while still hot and chop into small pieces. Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar, salt and pepper.

Put in a salad bowl, and garnish with olives and green pepper rings. Serve with roast meat, and grilled or fried fish. Serves 6.